This is a completely closed pasteurization method. The product is never exposed even for a fraction of a second during the entire process.

still considered as being the most appropriate method of verification, the factors listed below influence the residual levels and should be taken into account when interpreting the results: Federal and State Regulation of Raw Milk" (PDF). Archived (PDF) from the original on 6 February 2017 . Retrieved 23 July 2016. Milk is an excellent medium for microbial growth, [17] and when it is stored at ambient temperature bacteria and other pathogens soon proliferate. [18] The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. [19] [20] Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, [21] [22] among others. The regulator in Figure 7.15 is the brain of the temperature control system and the controller is available in many different forms. According to a previous definition, a regulator is a device that continuously compares the measured value with a reference or pre-set (set point) value. Any differential causes the regulator to transmit a corrective signal to the regulating unit, which then adjusts its setting accordingly. The corrective process continues until the measured value and the set point value coincide again.Ultra-high temperature (UHT) pasteurization: Heat the milk to between 135°C to 140°C for 2 to 4 seconds. The extreme heat targets Coxiella burnetii, which causes Q-fever. The heat kills all the vegetative forms of bacteria and the milk can survive for 9 months. Gentle pasteurization of milk – with microwaves". ScienceDaily. Archived from the original on 17 May 2018 . Retrieved 9 March 2018. Three-part energy saving, insulated coat of the kettle, made of stainless steel W.Nr.1.4301 (AISI 304) on a support with a mechanism for the inclination of the kettle to the outflow.

Milk is cooled down with the water from the pipe or collector or with chilled water. Using chilled water also reduces water consumption and cooling time.

Process design considerations

For a flow rate of 20 000 litres per hour, the product velocity in a 76 mm (3") pipe will be 1.25 m/s. The velocity will be 2.75 m/s if a 51 mm (2") pipe is selected. Pasteurization and other heat treatments of milk such (sufficient time/temperature combinations) that they practically eliminate specific pathogens. Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result milk is now considered a safer food. [27] A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of butter was practiced in Great Britain in the 18th century and was introduced to Boston in the British Colonies by 1773, [28] although it was not widely practiced in the United States for the next 20 years. Pasteurization of milk was suggested by Franz von Soxhlet in 1886. [29] In the early 20th century, Milton Joseph Rosenau established the standards – i.e. low-temperature, slow heating at 60°C (140°F) for 20 minutes – for the pasteurization of milk [30] [31] while at the United States Marine Hospital Service, notably in his publication of The Milk Question (1912). [32] States in the U.S. soon began enacting mandatory dairy pasteurization laws, with the first in 1947, and in 1973 the U.S. federal government required pasteurization of milk used in any interstate commerce. [33] The products subjected to commercial sterilization must be microbiologically stable at room temperature, either measured after storage until end of shelf life or incubated at 55° C for 7 days (or at 30 °C for 15 days) According to a systematic review and meta-analysis, [51] it was found that pasteurization appeared to reduce concentrations of vitamins B12 and E, but it also increased concentrations of vitamin A. Apart from meta-analysis, it is not possible to draw conclusions about the effect of pasteurization on vitamins A, B12, and E based merely on consultation of the vast literature available. [51] Milk is not an important source of vitamins B12 or E in the North American diet, so the effects of pasteurization on the adult daily intake of these vitamins is negligible. [52] [53] However, milk is considered an important source of vitamin A, [54] and because pasteurization appears to increase vitamin A concentrations in milk, the effect of milk heat treatment on this vitamin is a not a major public health concern. [51] Results of meta-analyses reveal that pasteurization of milk leads to a significant decrease in vitamin C and folate, but milk is also not an important source of these vitamins. [54] [53] A significant decrease in vitamin B2 concentrations was found after pasteurization. Vitamin B2 is typically found in bovine milk at concentrations of 1.83mg/liter. Because the recommended daily intake for adults is 1.1mg/day, [52] milk consumption greatly contributes to the recommended daily intake of this vitamin. With the exception of B2, pasteurization does not appear to be a concern in diminishing the nutritive value of milk because milk is often not a primary source of these studied vitamins in the North American diet.

Service media requirements are calculated after the plant design is agreed upon. Thus, the temperature programme for pasteurization must be known, as well as the specifications for all other areas where heating and cooling are needed (cold storage, cleaning systems, etc.), before the number and power of electrically operated machines, number of pneumatically operated units, working hours of the plant, etc. can be determined. Such calculations are not presented in this book. Choice of equipment Every component in the line offers resistance to the flow when a liquid is forced through a pipe system. In straight pipes, the resistance is due to friction between the liquid and the walls. In bends, additional friction occurs from the liquid having to change direction. In the same way, friction, changes of direction and changes of section result in resistance in fittings, valves and processing equipment. The magnitude of this resistance is relative to the velocity of the liquid in the system. Microwave volumetric heating (MVH) is the newest available pasteurization technology. It uses microwaves to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved. [58] Products that are commonly pasteurized [ edit ] The above-mentioned pressure transmitter can also be used to measure the level in a tank. Installed in the bottom of a tank, it senses the static pressure of the liquid column above the diaphragm. This pressure is proportional to the height of the liquid. A signal is transmitted to an instrument, which indicates the level.which means that the lowest temperature obtained by regenerative cooling is about 8 – 9 °C. Chilling the milk to 4 °C for storage therefore requires a cooling medium with a temperature of about 2 °C. Ice water can only be used if the final temperature is above 3 – 4 °C. For lower temperatures, it is necessary to use brine or alcohol solutions, to avoid the risk of freezing cooling media.